Mushroom & Thyme Alfredo (Vegan + Gluten Free)


  • 454g package brown rice fettuccine (or another type of fettuccine)
  • 2 shallots (about 1/2 cup), finely chopped
  • 4 garlic cloves, minced
  • 5 cups thinly sliced mushrooms (cremini, portobello, etc…)
  • 1 cup cashews
  • 2 cups non-dairy milk, unsweetened
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 tbsp fresh thyme, finely chopped
  • 3/4 tsp salt
  • 1/4 tsp pepper



  1. In a large pot, boil water and cook noodles according to package directions.
  2. In a large pan, saute shallots and garlic in about a 1/2 cup of water for 5 minutes. Keep an eye on it and add more water if it fully evaporates. You can use a small amount of coconut oil if you prefer. Add the mushrooms and cook for an additional 5 minutes.
  3. While the shallots, garlic, and onions are sauteing, blend the cashews, milk, and nutritional yeast in a high powered blender until smooth.
  4. Add the cashew cream to the pan with the shallots and add the lemon juice, thyme, salt, and pepper. Stir to combine and reduce for 5 minutes.
  5. When the noodles are done cooking, drain and rinse them, then add them to the pan and toss to coat the noodles with the sauce.
  6. Serve with additional fresh thyme and a sprinkle of pepper. Enjoy!



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2 Comments Add yours

  1. Cindy says:

    Kathy hello, I tried this receipe tonight for dinner and it was delicious. Thank you. I just also want to mention, in your description you forget to state what/when to cook the mushrooms! Next time I make this recipe I’m going to put them in the blender towards the end of blending. Thanks again and I hope you are well. Sincerely, Cindy

    1. OMG I’m embarrassed haha but THANK YOU! I’m glad you enjoyed ๐Ÿ˜‚

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